Beet, Goat Cheese And Walnut Salad

Ingredients

• 8 medium-size beets
• ½ cup walnut halves
• 1 bunch arugula, rinsed, dried, heavy stems removed
• 4 ounces fresh chèvre
• 4 tablespoons raspberry vinegar
• 3 tablespoons extra virgin olive oil
• 5 tablespoons walnut oil
• Salt and freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    471 calories; 43 grams fat; 8 grams saturated fat; 13 grams monounsaturated fat; 19 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 10 grams protein; 13 milligrams cholesterol; 223 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash beets, and cut stems to 1 inch. Place in saucepan, cover with water, and simmer until tender, about 40 minutes.
2. Meanwhile toast walnuts in a dry skillet over medium heat. Set aside. Tear arugula into bite-size pieces, and place in a bowl. Dice chevre.
3. Beat vinegar and oils together. Season with salt and pepper. When beets are tender, drain, peel and slice them into a bowl. Toss with a third of the dressing. Toss arugula with half the remaining dressing.
4. To serve, arrange arugula on 4 salad plates. Arrange beets on top, and scatter with chevre and walnuts. Drizzle on remaining dressing.

1 hour